This is a highly-seasoned Basting Mixture that will give a rich and succulent flavor to the chicken and will also add the most beautiful color. I prefer to bake the stuffing separately, so I prepare the stuffing with rich chicken broth to make up for the drippings from the bird.

2 whole chickens, (about 3 to 4 pounds, each). Brush inside and out with Basting Mixture.

In a 12 x 16-inch place chickens and bake at 350° for 1 hour 15 minutes, basting now and again with Basting Mixture. Chickens will be a gorgeous golden color and very, very delicious. Serves 8.

Basting Mixture:
1/2 cup margarine or butter
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons paprika
salt to taste

In a saucepan, heat together all the ingredients until margarine or butter is melted.

Old-Fashioned Cracker Stuffing:
3 onions, chopped
2 stalks celery, finely chopped
4 shallots, minced
1 carrot, grated
2 teaspoons poultry seasoning flakes (or 1/2 teaspoon ground poultry seasoning)
4 tablespoons butter (can double this amount, if desired)

9 cups soda cracker crumbs (about 12 ounces)
2 eggs, beaten
salt and pepper to taste

3 cans (10 1/2 ounces, each) chicken broth (use only enough to make a soft stuffing)

In a Dutch oven casserole, sauté together first 6 ingredients until onions are soft. Place mixture in a large bowl and toss in crumbs, eggs and seasonings. Add enough chicken broth to make a soft stuffing (not too dry, but not soggy, either.)

Place stuffing in a 9x13-inch porcelain baker, and bake at 350° for 30 minutes or until heated through and top is crusty. Serves 8.